My basic Social Scone dough is given the old razzle-dazzle with the addition of white chocolate and dried cherries.

Mix together the dry ingredients. Add the grated butter.

Rub the butter and dry ingredients together with your fingers until the mixture is sandy.

Whisk together the egg and the heavy cream. Add to the dry ingredients. Incorporate using a spatula.

When the dough comes together, transfer dough to a generously floured surface. Roll it out to a large oval that is 1/4 an inch in thickness. Place half the dried cherries and half the white chocolate on one half of the dough. Fold the other side over, covering the chocolate and cherries.

Roll the dough out again and repeat with the remaining cherries and chocolate.

Work the dough into a circle and then cut into eight triangles.

Place the triangles on a cookie tray lined with parchment and chill in the freezer for 10 minutes. Preheat oven to 400°F. Remove from freezer and brush with heavy cream. Sprinkle with sugar.

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

Add the frozen grated butter and toss in the dry ingredients to coat. Once the butter is coated, rub the butter into the flour with your fingers.

Whisk together the egg, cream, and vanilla. Add the wet ingredients to the dry and mix with a spoon until it just comes together. If the dough seems a bit dry, add a little heavy cream. If the dough seems sticky, add a little flour.

Turn the dough out onto a floured surface. Roll the dough out to a large oval that is 1/4 an inch in thickness. Place half the dried cherries and half the white chocolate on one half of the dough. Fold the other side over, covering the chocolate and cherries.

Pat the dough into a circle and cut the circle into eight triangles.

Place the triangles on a parchment lined baking sheet. Place in the freezer for 10 minutes.

Preheat the oven to 400° F.

Remove the scones from the freezer. Using a pastry brush or your fingers, apply a thin layer of heavy cream to the top of each scone and sprinkle with turbinado sugar.

Transfer the scones to the oven and bake for 15 – 18 minutes, rotating the pan halfway through the baking time. The scones are finished baking when they are puffed and golden.